Kohlman: Maple Pecan Coffee Cake

March is that in-between month when there is still snow on the ground (but it’s melting!) and when you step outside you can smell the faintest bit of spring waiting in the wings. It’s a glorious smell, that. For many of us, this has been a long, almost ever-long winter, and by golly, I shall be a happy camper splashing through puddles in my rubber boots, kicking away the last bits of the winter that was.

March is also the month that the liquid gold known as maple syrup flows freely in sugar maples from Ontario to Prince Edward Island. Not surprisingly, Canada produces more than 70 per cent of the world’s pure maple syrup, with Quebec leading the way at 90 per cent of all national production. And, maple syrup production is possible on the prairies, if you tap a Manitoba maple tree, otherwise known as a box elder. Regardless of which trees are being tapped, there is a lot of work involved to turn the sap to syrup. Maple sap begins to run when the sunlight coaxes the thermometer above freezing during the day, but at night the mercury slumps back to frigid cold. These temperature swings cause the sap to travel up the trunk of the sugar maple, bringing life to the limbs. A hole is drilled in the trunk of the tree, a spigot is inserted into the hole, and then a bucket is attached to the spout to collect the sap. Once the sap is collected it should be boiled down as soon as possible. Most of the big maple syrup producers have a tubing system that routes the precious sap back to large tanks. But the process is the same. Collect sap and reduce over heat. Sap is about 98 per cent water, therefore it takes many, many buckets to yield one bottle of the good stuff — about 40 litres of sap to yield one litre of pure maple syrup. Maple syrup does cost a good amount at the checkout counter, but it’s worth every penny.

Not only does maple syrup taste delicious, there are many health benefits in each spoonful of amber goodness. Maple syrup is high in antioxidants — the same antioxidants found in tea, red wine, berries, flax seed and tomatoes. It’s also high in manganese and zinc — which keeps the heart healthy and the immune system running smoothly. Maple syrup is also the sweetener of choice for health-conscious consumers, looking to avoid granulated white and brown sugar. Being a baker, I love the earthy, almost floral flavour that maple syrup adds to my baked goods. To celebrate the season, I whipped up a simple coffee cake that tastes anything but. There is a crunchy pecan streusel tucked in the middle and then scattered on top. The crumb is tender and light thanks to the canola oil and Greek yogurt, and the maple flavour lingers in the background playing nicely with the chopped pecans. A little maple drizzle makes a pretty finishing touch, and yes indeed, each slice is the perfect accompaniment to a good cup of coffee.

Maple Pecan Coffee Cake

Streusel:

1 cup brown sugar, lightly packed

1/2 cup all-purpose flour

1/2 cup finely chopped pecans

1 tsp ground cinnamon

6 Tbsp salted butter, melted and cooled

Coffee Cake:

4 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup brown sugar, lightly packed

1 cup chopped pecans

1 cup canola oil

3/4 cup pure maple syrup

1/2 cup whole milk

4 large eggs, at room temperature

1 tsp pure vanilla extract

1 1/2 cups plain 2 % Greek yogurt, at room temperature

Topping:

1 1/4 cups icing sugar

3 Tbsp pure maple syrup

pinch of salt

1. Preheat the oven to 325°F. Lightly grease the bottom of a 9×13 baking pan with non-stick cooking spray and line it with parchment paper.

2. To make the streusel, combine all of the ingredients in a small bowl and mix with your fingers until crumbly.

3. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and pecans. In a small bowl, whisk together the oil, maple syrup, milk, eggs, and vanilla extract. Whisk in the yogurt. Make a well in the centre of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.

4. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel. Bake for 45-50 minutes, or until a toothpick inserted in the centre comes out clean. Cool for 30 minutes on a wire rack. In a small bowl stir together the icing sugar, maple syrup, and salt until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days. Makes 12-16 squares.

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